Glycoalkaloid Content Of Potatoes – A Cause For Concern For People With Arthritis, AS, Crohn’s And

Discussion in 'Potatoes, Sweet Potatoes, Ray Peat Potato Protein ' started by Logan-, Jul 16, 2018.

  1. Logan-

    Logan- Member

    Joined:
    May 26, 2018
    Messages:
    621
    Gender:
    Male
    Do you think high glycoalkaloid content of potatoes is a cause for concern for people with chronic inflammatory conditions like RA, AS, Crohn’s etc.?

    I know avoiding the green parts of the potatoes is a way of reducing the glycoalkaloid amount we ingest. Peeling the potatoes before cooking is another helpful method. Are there any other methods to employ to reduce the glycoalkaloids we ingest when eating potatoes? Does different cooking methods affect the glycoalkaloid structure and reduce the amount?
     
  2. postman

    postman Member

    Joined:
    Mar 3, 2016
    Messages:
    695
    Definitely.
     
  3. Wagner83

    Wagner83 Member

    Joined:
    Oct 15, 2016
    Messages:
    3,134
    Gender:
    Male
    There are posts by amazoniac and Travis on it, you can search for "potatoes" posted by "_" . Off the bold top of my head: sunlight affects them negatively, if you steam them don't drink the broth, different varieties have different amounts (travis had a nice table from a study) , if one has green parts then the whole potatoe is likely concentrated in toxins.
     
  4. OP
    Logan-

    Logan- Member

    Joined:
    May 26, 2018
    Messages:
    621
    Gender:
    Male
    Thanks.
     
Loading...